Fried pike-perch fillet with passion fruit lentils and Pak-Choi

Name: Fried pike-perch fillet with passion fruit lentils and Pak-Choi
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Shallots; 3 Garlic cloves; 1 small chili pepper; 4 TABLESPOONS Oil; 1 TEASPOON demerara sugar; 120 g Belugalin lenses (black lenses); 300 ml Vegetable stock; 2 Passion Fruit; 3 (approx. 300 g) small Pak-Choi (mustard cabbage); 2 Branches of rosemary; 2 Pike-perch fillets without skin (à approx. 160 g); 60 g Butter; 7-10 Tbsp Salt; 1 TABLESPOON Sesame Oil; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 7-10 Tbsp light balsamic vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 Shallots
3 Garlic cloves
1 small chili pepper
4 TABLESPOONS Oil
1 TEASPOON demerara sugar
120 g Belugalin lenses (black lenses)
300 ml Vegetable stock
2 Passion Fruit
3 (approx. 300 g) small Pak-Choi (mustard cabbage)
2 Branches of rosemary
2 Pike-perch fillets without skin (à approx. 160 g)
60 g Butter
7-10 Tbsp Salt
1 TABLESPOON Sesame Oil
2 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
7-10 Tbsp light balsamic vinegar

Directions

1
Peel the shallots and 1 clove of garlic and cut into fine cubes. Halve the chilli pepper and remove the seeds. Chop the pod finely. Heat 2 tablespoons of oil in a frying pan, sauté shallots and garlic in it. Add sugar and caramelise. Add lentils and sauté. Deglaze with vegetable stock and simmer at medium heat for about 20 minutes
2
Cut the passion fruit in half and scrape out the pulp. Wash the pak-choi, shake dry and cut in half lengthwise. Wash the rosemary, shake dry and cut into large pieces. Wash fish and pat dry. Peel 2 garlic cloves and press them on. Heat 2 tablespoons of oil in a frying pan, fry the fish on one side for about 3 minutes. Add garlic, rosemary and 30 g butter. Pull the pan off the heat. Carefully turn the fillets, season with salt and cover them and let them simmer at low heat for about 7 minutes
3
Heat sesame oil in a second pan and fry the pak-choi briefly at high temperature. Deglaze with soy sauce and season with pepper. Stir 30 g butter and passion fruit pulp into the lentils, season to taste with vinegar, salt and pepper. Arrange 1 pike-perch fillet each with 3 Pak choi halves and lentils on 2 plates. Sprinkle the fillets with coloured pepper and garnish with the fried rosemary sprigs